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Kikka Sushi

July 17, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings5
critical findings1

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Failed findings

Conformance w/ Approved Procedurescritical

Inspector note: follow proper recipe specifications per HACCP Plan/6lbs of rice/chef states they use 5lbs on occasion provide up to date allergen certificate provide employee sign off for training of all staff white sushi rice 76 degrees/acidified day before/provide lab report that rice ph is for what period of time before discard provide up to date HACCP Plan containing how to test rice/what measuring tool is used for ph be sure to provide accurate logs of sanitizer and ph
code M-8-103.12*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: sushi 50 degrees/cooling in display case/provide proper cooling methods
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Food Protection

Inspector note: provide proper storage of rice scoop with handle presented
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: resurface all worn white cutting boards
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: replace cracked glass on sushi display
code 15-4-202.16* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on February 21, 2018: 5 findings appeared for the first time.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.